Imagine that as you take a bite of that Jerk Chicken, you hear the lovely voice of a flight attendant over the microphone saying, “Ladies and gentlemen, we have just landed the Norman Manley International Aiport. Welcome to Jamaica!”
That was what I felt with every sample I took from Racks’ newest food offering, the Jamaican Jerk Chicken. The food was so good that it was like I was being transported to that island off the Caribbean Sea the whole time I was eating.
My family and I seldom eat at expensive restaurants, but as we were all craving to have a taste something new to our palates, one of these few days luckily fell on my birthday, while we were at a mall, already hungry with all the walking we were doing. It was then when we passed by Racks with its tarpaulin advertising its new Jamaican Jerk Chicken which is sold for 275 pesos. “Not bad for this special occasion,” we all agreed.
We entered the restaurant, got greeted by one of the friendly crews, and was escorted to our table. My family ordered whatever that sounded good to their ears on the menu while I decided to go for the Jamaican Jerk Chicken, thinking, “Hey, a new food for a new year in my life. I hope this one’s good.”
And that day proved to be a great one not only for myself but also for my taste buds and tummy. I wasn’t wrong in choosing Racks’ new addition to its menu.
Made up of grilled boneless chicken thigh and seasoned with the best Jamaican Jerk ingredients: Scotch bonnet, allspice berry or the Jamaican pepper, and thyme, the Jerk Chicken had that perfect smoky taste and was rich in flavor due to it being marinated. I really felt like its Jamaica brought right on to my plate!
It was also served with java rice which had a different twist to it, I think, vegetable salad, corn on the cob, fried plantains, and any side dish of your choice, which all made me sated and full when my plate was finally empty.
Considering the price and the amount of satisfaction it gave me, I can say that every penny spent on that food was surely worth it!
*Article originally published here.